Regional Chef

Job Summary:The Regional Chef will be responsible for overseeing culinary operations across multiple locations within the assigned region. This role ensures consistency in food quality, adherence to recipes and SOPs, cost control, team training, and continuous innovation aligned with the brand standards of Food Whisperer.Key Responsibilities:1. Culinary Operations ManagementSupervise kitchen operations across multiple outlets/central kitchensEnsure standardization of recipes, portioning, and platingMaintain high food quality, taste, and presentation standards2.

Team Management & TrainingTrain, mentor, and develop kitchen teams and unit chefsConduct regular skill development sessions and auditsEnsure proper staffing and workforce planning in coordination with HR3. Quality Control & ComplianceConduct regular kitchen audits for hygiene, food safety, and SOP adherenceEnsure compliance with FSSAI and company policiesAddress customer feedback related to food quality4. Cost & Inventory ManagementMonitor food cost and wastage across unitsImplement cost control measures without compromising qualityOversee inventory planning and vendor coordination5.

Menu Planning & InnovationCollaborate with central team on menu development and updatesIntroduce regional innovations aligned with brand positioningStandardize new recipes and ensure smooth roll-out6. Operational CoordinationWork closely with operations, supply chain, and procurement teamsEnsure smooth kitchen operations during peak hours and eventsSupport new outlet launches and kitchen setupsKey Requirements:Proven experience as a Regional Chef / Executive Chef / Cluster ChefStrong knowledge of multi-unit kitchen operationsExpertise in food quality control, costing, and kitchen auditsLeadership and team management skillsAbility to handle high-pressure environments and multiple locationsKnowledge of FSSAI and food safety standardsPreferred Qualifications:Degree/Diploma in Culinary Arts or Hotel Management8-12 years of experience in the F&B or cloud kitchen industryExperience in managing central kitchens or multi-brand operationsKey Skills:Culinary expertiseLeadership & team managementCost control & budgetingTraining & developmentProblem-solvingAttention to detail